Yogurt and Tahini Dip
- Low fat
- Lactose free
- Peanut free
- Low calorie
Serve this Middle Eastern–style dip with vegetable crudités or bread, or as a sauce for blanched vegetables, grilled meat, falafel or other fried foods.
Ingredients
- 1-1/2 cups (375 mL) low-fat (1%) to full-fat yogurt
- 1/2 cup (125 mL) tahini
- 1/4 cup (60 mL) lemon juice
- 1 or 2 cloves garlic, pressed or pounded into paste
- 3 tbsp (45 mL) finely chopped fresh parsley
- 1/4 tsp (1 mL) each salt and ground cumin
- Pinch cayenne pepper
- 2 tbsp (30 mL) extra-virgin olive oil
- 1/2 tsp (2 mL) dried mint (optional)
- Pinch paprika or cayenne pepper
Preparation
Beat yogurt with tahini until smooth; whisk in lemon juice, garlic, parsley, salt, cumin and cayenne. Transfer to serving bowl; drizzle with oil and sprinkle with mint (if using) and paprika.
Makes about 2 cups/500 mL.
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